Naama Lahav in her Rehovot restaurant

The perfectly translated menu reads, “Happy People Enjoy Good Coffee and Fresh Pastry Every Day.”  But even before reading the menu we were happy with  anticipation as we entered this pleasant and cheerfully decorated coffee house and bakery situated in the Weizmann Business Park, just opposite the entrance to the Rehovot train station – and only a 35-minute car ride from Kfar Saba from where we hailed.

We were happier still, while sipping the refreshing mint-green, crushed-ice lemonada, digging into the colorful, individually prepared crunchy salads, biting into the butter-covered freshly baked bread and ending with the most incredible iced coffee and cheese cake. The waiters were cheerful and courteous, and two hours later, after having shared this enjoyable lunch with friends, we were already planning a return visit to sample the many other appetizing choices on the menu.

Open for business in June and run by an American-born and Israeli- raised young woman named Naama Lahav, this franchise of Roladin is a welcome sight to train travelers as well as to many people who work in the hi-tech industries in the area. The coffee shop is located right behind the Weizmann Institute. Families can spend the morning visiting the many interesting exhibits at the Institute and afterwards stop in for lunch.

Just before we arrived, a group of forty paratroopers had disembarked from the train. In groups of three or four, they had made a beeline for the attractive coffee house. Naama’s father, a former paratrooper, has a soft spot for these dedicated soldiers, and each received coffee at cost. Several left with mouth-watering cakes to bring back to their families.

The back of the menu reads, “Eat Dreamy Creamy Desserts for Better Living” and this is no overstatement. The cheesecake we demolished was the best I’ve ever eaten, and the mousses, patisserie desserts and pastries displayed in the glass-encased counters tease customers’ weak resolutions to diet.

I’ve always wondered what makes a successful restaurant: what is it that makes customers want to return? Is it mainly location? Is it the expertise of a dedicated staff? Is it the décor or ambience? Is it the food? Is it the business acumen of the owners? Is itknowing the right time of year to open? And how does a charming young woman compete in the cut-throat restaurant business? I asked Naama to tell us something about herself.

Naama was born in Los Angeles during the time her family was there as emissaries for Israel. She returned to Israel with her family and completed her schooling, army service and studies at Tadmor Central Hotel School in Herzliya. She received her Masters degree in business administration and hotel and restaurant management at Johnson and Wales University in Rhode Island, specializing in the culinary arts and hospitality.

Back in Israel, Naama was hired to be the wedding  planner at the Sheraton Tel Aviv and was in charge of sales and of their restaurant. She moved on to the Carlton Tel Aviv were she established the banqueting hall for special occasions. With many years of experience behind her, she then decided to open her own shop. “Running your own restaurant is very demanding,” says Naama. “I’m at work at 05:00 each morning and by 06:00 customers are starting to come in for a cup of coffee and a piece of pastry while waiting for their train to arrive. But for me, this is an exciting experience; it’s my ‘dream come true’ to have established my own business. My parents have been invaluable in helping me set up this enterprise.”

Word is already getting around: one hi-tech firm has already booked Naama to cater the upcoming New Year get together for its 1,400 employees.

Naama may have been born in the States, but her future is here.

I’ll drink a latte to that!